Newzealandkumarabake Recipes

NEW ZEALAND KUMARA SALAD

Steps:

• Heat oven to 350 degrees F
• Place the diced kumara on a baking sheet and drizzle with some olive oil, sprinkle with salt.
• Roast for 25 minutes or until tender. Set aside to cool.
• In a bowl mix together all the salad ingredients.
• Plate and then drizzle some good olive oil and balsamic vinegar.
• Serve

NEW ZEALAND KUMARA BAKE

Steps:

• Arrange potatoes in shallow baking pan or dish; sprinkle lightly with salt.
• Combine cornstarch, brown sugar and 1/4 t salt.
• Blend in orange juice and raisins.
• Bring mixture quickly to a boil, stirring.
• Add remaining ingredients and pour over potatoes.
• Bake, uncovered, in oven preheated to 350*F 20 minutes or until potatoes are well glazed.
• Garnish with orange slices, if desired.
• NOTE: 1-pound 2-ounce can drained sweet pototes may be substituted for cooked potatoes.

KITCHEN CLAMBAKE

Steps:

• Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
• Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.

NEW ENGLAND CLAMBAKE

Steps:

• Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.
• In the meantime, light the fire using hardwood charcoal. Place the corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.
• When the coals are red in the center with ash around them, the fire is ready. Put the lobsters and corn on the rotisserie grill. Arrange the potatoes, chicken, and sausage on top of the grill and top with the clams. Cook for 45 minutes. Serve with melted butter.

EASY NEW ZEALAND SQUARES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch square pan.
• In a large bowl, combine flour, 1 cup coconut, dates, sugar and baking powder. In a saucepan, melt butter, golden syrup and vanilla. Pour over mixture in bowl. Mix until crumbly, then press into prepared pan.
• Bake in preheated oven for 20 to 30 minutes. Sprinkle top with 1/8 cup coconut.

NORWEGIAN KRUMKAKE

Steps:

• Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron.
• Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and butter flavoring; mix well.
• Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden.